Whisky Flashcards

1
Q

Grains

A

Grains adds different qualities to the spirit taste:

Rye: spiciness, pepper, dark flavours
Barley: gives roundness
Corn: sweetness, creaminess, popcorny flavours

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2
Q

Laphroaig 10 yrs

A

Bourbon barrelled
Nose: big, smoky peated notes, spices, liquorice and big dose of smoke

Taste: salty, seaweed with big hearthy oak notes. Spices (peppers + chili)

Finish: big and dry

(ISLAY)

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2
Q

Scotch

A

Must be made from barley, aged in oak for a minimum of 3 years and must be made in Scotland.

Often only ingredients are: yeast, water and barley.

The variations in flavours come from the process whilst making the product at various stages, environment from which the product are gathered, cultivated and produced.
Ex: lots of flavours and colours from the barrel

Regions: Islay, highland, lowland, island, speyside

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2
Q

Islay

A

Synonym of heavy peated Whisky.
During malting of the barley, the grain is dried and heated by burning dried peat, allowing for the smile to impact it’s flavours.
The longer the barley is exposed to the smoke; he heavier the characteristics of smoke are present in the final product.

The lands of Islay are exposed to sea spray and salt winds witch soak into the peat.

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4
Q

Laphroaig 15 yrs

A

Additional time in the barrel has made it smoother and more elegant.

Nose: honey and citrus, vanilla and ginger with only a trace of peat

Taste: citrus and peat smoke carries through but the ginger turns to a peppery bite with a tail of Tabasco

Finish: light but spicy

(ISLAY)

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5
Q

Highland

A

Largest region but relatively few distilleries.
The wide area means there is a large variety of wisky that come from this regions however they tend to be lighter, fruitier and sweeter than other regions.
Good place for a beginner to start.

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6
Q

Glenmorangie 10

A

Nose: rich, nectarine, lemon, apple

Taste: vanilla, toffee, honey

Finish: long, clean, fruity

(HIGLAND)

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7
Q

Glenmorangie 18 yrs

A

30% of it 15 yrs is out in sherry cask and aged for 3 yrs before being blended back in with 18 yrs white oak blend.

Nose: rich, floral fragrance and notes of dried fruits

Taste: figs, dates and honey. Floral undertones

Finish: long, sweet dried fruits and nutty characters

(HIGHLAND)

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8
Q

Island

A

Not an official region as they are part of the larger highland region; however they are slightly peatier than mainland distillery.

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9
Q

Talisker 10

A

Nose: powerful peat smoke, sera Water saltiness, Apple, citrus

taste: peppery peat smoke, rich dried fruits sweetness

Finish: very long, peppery and sweetness

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10
Q

Jura superstition

A

Nose: cinnamon, honey, spice

Taste: delicate peat, honey and spice

Finish: long lasting balance finish

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11
Q

Speyside

A

Is a subdivision of highland but because it contains over half of all the distilleries in Scotland; it is considered it’s own region.
There is 2 distinct flavour profile:
- heavy rich sherry flavour malt
- soft, complex, floral flavoured malt

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12
Q

Balvenie 15 yrs

A

Single barrel sherry

Nose: sweetness of oak with honey, dried fruits and citrus peel

Taste: juicy ripe fruit

Finish: spicy, long and sherried

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13
Q

Macallan Ruby

A

Nose: sweetness, cake, espresso, cocoa

Taste: raspberry coulis, prune, marmalade, orange and oak

Finish: long, rich and dark berries

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14
Q

Irish

A

Must be made within the countrie of Ireland, made from yeast fermented grain mash and aged for a minimum of 3 years in wooden cask.

Irish whiskey can use any mixture of cereal grain but if more than 2 are mixed; it must labelled as a blended Whisky.

Irish Whisky is often distilled 3 times as oppose to the Scottish twice

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15
Q

Jameson

A

Bourbon barrels and sherry casks

Nose: light and floral, spicy wood, caramel

Taste: spicy, vanilla notes and hints of sherry

Finish: medium length with spice and honey

16
Q

Bushmills 10 yrs

A

100% barley aged in bourbon barrels
Oldest distillery in Ireland

Nose: citrus and banana
Taste: very fruity, caramel
Finish: floral

17
Q

Japanese- Nikka from the barrel

A

Single grain Whisky
Whisky aged in bourbon barrels. Combining 2 Nikka single malts.
Once blended, it again returned to te barrels for aging to produce a Whisky that embodies characterises of both malts whisk forming it own distinct flavours

Nose: floral, apricot, spice with notes of oak and leather

Taste: full body, pepper, peach, caramel, vanilla and apple

Finish: long. Oak and vanilla